Ingredients
-
1
-
4
-
3/4
-
1/2
-
2
-
2
-
1
-
4
-
-
-
-
-
-
-
Directions
Creamy Bean Dip With Tomato-Avocado Topping, This was inspired in part by a bean dip recipe from Rosarita’s I decided to try a cross between the bean dip and a layer dip by using the fresh salsa-based topping It went over quite well here 🙂 Adjust to your preferred spiciness level by changing the heat of the salsa you use! The use of pepperjack cheese is also a delicious way to kick up the heat , This is good used recipe #456777, a cream cheese from Denmark, as that is what I had on hand, medium salsa, older cheddar, again what I had on hand, a small vidalia onion, I left out the fresh cilantro in the topping as there was already some in recipe #456777 I didn’t use a microwave but the beans where just made so they were hot and I finished the heating up on the stove Served with ruffled potato chips and rice crackers to be corn free Made for ZWT7 South & Central America, for my team Food Commandos, This was inspired in part by a bean dip recipe from Rosarita’s I decided to try a cross between the bean dip and a layer dip by using the fresh salsa-based topping It went over quite well here 🙂 Adjust to your preferred spiciness level by changing the heat of the salsa you use! The use of pepperjack cheese is also a delicious way to kick up the heat
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Steps
|
1
Done
|
Combine Refried Beans, Cream Cheese, Salsa, and Shredded Cheese in a Medium-Sized Microwaveable Bowl. |
|
2
Done
|
Microwave on High in 30 Second Intervals, Stirring Between, Until Cheese Is Melted and the Dip Is Heated Through, Approximately 4 Minutes Total. |
|
3
Done
|
Combine Avocados, Tomato, Onion, and Cilantro, Mixing Well. |
|
4
Done
|
When Bean Dip Is Hot, Top With Avocado-Tomato Topping and Serve With Tortilla Chips and Veggies! |
